摘要
用水培法研究了不同供铁水平对几种叶菜叶片中叶绿素含量及过氧化氢酶、过氧化物酶活性的影响,发现这些指标与供铁水平都有一定的相关性。从低铁到适量铁,叶片中叶绿素含量和两种含铁酶的活性均随铁供应量的增加而提高;超过适量后,再增加铁的供应,叶绿素含量及两种含铁酶活性基本保持稳定,呈两条相交直线,按叶绿素含量,可求得供试蔬菜的最佳供 Fe 量,菠菜、小白菜、皱叶生菜和结球生菜分别为4.81,1.80,0.42和0.25mg/kg。在最适铁浓度下,所求得的小白菜、不结球生菜和结球生菜的过氧化氢酶活性相应为49,26和54μgH_2O_2/g FW·min^(-1)。
The chlorophyll contents and activities of peroxidase and catalase in the leaf blades under dif-ferent levels of Fe supply in water culture were inspected.It revealed that some correlations exist betweenthese parameters and the Fe supply levels.From the low level to the optimum level of Fe supply,thechlorophyll contents and the activities of the two Fe-containing enzymes increased quickly with the increaseof Fe supply,and kept stable beyond the optimum level of Fe supply,which was charted in two crosslines.The most suitable levels of Fe supply were 4.81,1.80,0.42,and 0.25mg kg^(-1) for spinach,Chinese cab-bage,Romaine lettuce,and Capitata lettuce,respectively.Under the most suitable concentrations,theactivities of PER was 49,26,and 54μg H_2O_2 decomposed/g·FW/min for Chinese cabbage,Romainelettuce,and Capitata lettuce,respectively.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1993年第1期60-64,共5页
Journal of Nanjing Agricultural University
基金
国家自然科学基金
关键词
蔬菜
过氧化氢酶
缺铁
诊断
铁
iron defieiency
peroxidase
diagnosis
catalase
vegetable
water culture
